Rhea Yablon Kennedy

Rhea Yablon Kennedy's work has appeared in <em>The Washington Post</em>,<em>The Jewish Daily Forward</em>, <em>Washington Jewish Week</em>, <em>Grist</em>, and the travel anthology <em> <a href=http://www.amazon.com/gp/product/0988476363/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0988476363&linkCode=as2&tag=myjewishlearn-20>Whereabouts: Stepping Out of Place</a></em> (2Leaf Press). Rhea has long been a cook by hobby and sometimes by profession. She currently teaches English and writing at Gallaudet University.

Articles by Rhea Yablon Kennedy

How to “Take” Challah

A mitzvah that sets the braided bread apart.

Deep-Fried Chocolate Cupcakes

A chocolate cupcake, deep-fried for Hanukkah

Lemon Cupcakes for Hanukkah

With olive oil, sage, and sea salt.

Stuffed Cigars

A tasty dish for Simchat Torah.

Vegetarian Baked Beans

This sweet dish was originally made by Sephardic Jews.

Saag Paneer With Goat Cheese

A melding of Jewish traditions.

Vegetarian Stuffed Cabbage

Rolled foods that resemble a Torah are traditional on Simchat Torah.


A popular Israeli herb that can be traced back to the Bible.

Jelly-Filled Cupcakes

Trendy alternative to jelly doughnuts.

Spiced Hot Chocolate

A recipe for Hanukkah.